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Bacteriostatic mechanisms of CO2 against high-oxygen packaged meat-borne Pseudomonas fragi during chilled storage:

Wenjiao Guo1, Ziwei Cao1, George-John E Nychas2

  • 1Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, Shandong, China.

International Journal of Food Microbiology
|July 2, 2026
PubMed

Insights

High-oxygen modified atmosphere packaging (HiOx-MAP) with carbon dioxide (CO2) inhibits Pseudomonas fragi growth in chilled meat. CO2 disrupts bacterial cell membranes, affecting fluidity and permeability, offering insights into meat preservation.

Area of Science:

  • Food Microbiology
  • Biochemistry
  • Food Science

Background:

  • Pseudomonas fragi is a primary spoilage bacterium in chilled meat.
  • High-oxygen modified atmosphere packaging (HiOx-MAP) effectively reduces bacterial growth.
  • The specific mechanisms by which CO2 in HiOx-MAP affects P. fragi cell membranes remain unclear.

Purpose of the Study:

  • To investigate the impact of CO2 on P. fragi growth and cell membrane properties under HiOx-MAP conditions.
  • To elucidate the CO2-regulated mechanisms influencing P. fragi cell membrane structure, composition, and function.
  • To compare the effects of different HiOx-MAP gas compositions on P. fragi.

Main Methods:

  • Culturing P. fragi in two HiOx-MAP conditions: TMAP (50% O2/40% CO2/10% N2) and CMAP (50% O2/50% N2).
  • Assessing P. fragi growth, motility, and cell membrane characteristics (structure, composition, fluidity, permeability).
  • Analyzing phospholipid perturbations and intracellular adenosine triphosphate (ATP) production.

Main Results:

  • TMAP significantly reduced P. fragi counts compared to CMAP by limiting motility and disturbing cell membranes.
  • CO2 induced phospholipid perturbations, weakening membrane function but promoting ATP production as a stress response.
  • P. fragi adapted to high CO2, exhibiting increased membrane fluidity and permeability over time, influenced by a higher unsaturated to saturated fatty acid ratio.

Conclusions:

  • CO2 in HiOx-MAP exerts a bacteriostatic effect on P. fragi by altering cell membrane properties.
  • The study provides a mechanistic understanding of CO2's action on bacterial membranes for improved meat preservation strategies.
  • Understanding bacterial adaptation to CO2 is crucial for optimizing modified atmosphere packaging effectiveness.
Keywords:
Carbon dioxideHigh-oxygen packagingMembrane fatty acid compositionMembrane permeabilityPseudomonas fragi

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